Saturday, November 20, 2010

Egyptian Tomato Soup

Egypt is one place I have always wanted to go to.  The pyramids, the markets, the food, the people...  I would love to visit there.  Dreaming....

I use to work at a jewelry store-  My boss was an Egyptian man.  He owned a few jewelry stores.  He was an interesting charactor.  I learned a lot from him.  I am forever thankful to him for introducing me to Middle Eastern food.  Funny, he now owns a restaurant too. 

Egyptian Tomato Soup
adapted from this recipe at Apartment Therapy

1 tablespoon unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 (4 ounce) jar diced pimientos
1 (14.5 ounce) can diced tomatoes, with juice; or 1 pound fresh tomatoes
1 (14.5 ounce) can low sodium chicken broth, or 2 cups homemade chicken stock
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon allspice
1 limes cut into wedges
Salt and freshly ground black pepper

In a large stockpot over medium heat, melt the butter. Add the onion and garlic, cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently for 10 minutes. Add the stock, chili powder and paprika and cook for an additional 5 minutes. Using an immersion blender (or transfer to a food processor or blender), puree until almost smooth. Season with salt and pepper to taste. Serve with fresh lime squeezed on top.


Jennifurla said...

I have been in the canal passing egypt (navy girl) this looks yummy

hungryandfrozen said...

This sounds wonderful - all those spices with the sweet tomatoes. Yum!

The Blonde Duck said...


Mimi said...

I love homemade tomato soup and this sounds like a great recipe with the chili and lime.

PJ said...

perfect soup for a rainy day and like the egyptian twist on the plain regular tomato soup.

grace said...

i've only recently decided that egypt is high on my list of places to visit, so i'm intrigued by this. yay, allspice! :)

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